Launched earlier this year in the midst of the first national lockdown, Hot 4 U is brainchild of former Cub head chef Matthew Scott and ex St John and Silo chef Eddy Tejada and initially operated as a delivery-only concept that offered a weekly changing, five-course set menu of 'playful' dishes that drew from a range of global inspirations and focused on nose-to-tail eating.
The concept is described as being a reflection of Scott and Tejada's passion for sustainability and high-grade produce, combined with a casual and accessible approach.
Hot 4 U at The Plough will showcase the two chef's distinctive, irreverent style, serving an 'ever-changing' menu between Tuesdays and Saturdays with a separate roast offering on Sundays.
Example dishes set to feature on the weekday menu include oysters with green glitter sabayon; chicken offal skewer with smoked mayonnaise; grilled salsify with romesco sauce and aged cheese; and a sharing plate of halibut head with preserved lemon and pepperdulse tapenade.
A three-course à la carte menu will be served on Sundays with starters of duck rillettes with bread and pickles, and crispy sprouts with stracciatella and sumac; mains of garlic butter chicken supreme, porchetta, aged beef sirloin, or hay-aged celeriac loin, all served with roast trimmings and gravy; and desserts of panettone tiramisu, and buttermilk pannacotta with mulled pears.
Scott and Tejada describe their new spot at The Plough as being 'the start of a whole new journey for Hot 4 U', with much more planned for the future including barbecues and basement karaoke parties.
